Soft Sugar Cookies with Buttercream Frosting

Soft Sugar Cookies with Buttercream Frosting

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sugarcookies

These are the fluffiest sugar cookies you will ever have! Soft, yet still hold a shape… and with the butter cream frosting they are AMAZING!

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Ingredients:

  • 2 teaspoons of vanilla extract
  • 1/2 cup unsalted butter {softened but not melted}
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 3/4 cups granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 eggs
  • 4 cups all-purpose flour {plus more for sprinkling on the surface when you roll the dough}
  • 1/4 cup evaporated milk

 

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Directions:

  1. Mix all the wet ingredients.
  2. Add in the dry ingredients and continue mixing till it’s all combined. The dough shouldn’t be really wet. If it is, add more flour a couple tablespoons at a time.
  3. Chill the dough for at least 5 hours. I am an impatient baker and I’ve made these without refrigerating the dough. They tasted good, but were flat and not as soft and fluffy.
  4. Bake at 400 degrees for 8-10 minutes. Watch them carefully and remove them once they are firm and starting to brown.
  5. Let them completely cool before frosting… but you are welcome to eat them warm without frosting. I sometimes sprinkle a little extra sugar on top when they are warm and eat them like that!

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Ingredients for Frosting:

  • 1 cup of Butter
  • 1 Tablespoon of  Vanilla Extract
  • 4 Cups of Powdered Sugar
  • 1/4 cup of Evaporated Milk

Directions for Frosting:

  1. Beat butter on medium speed.
  2. Add vanilla extract and evaporated milk and continue beating.
  3. Slowly add the powdered sugar and continue beating until it’s fluffy and at the right consistency to your liking. Add more sugar if needed.
  4. This can be used immediately or refrigerated for up to 2 days.

 

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2 Comments

  • Ann says:

    Do you have sugar free cookies that look as good as your other recipes?

    • Heather says:

      Hi Ann,

      I’ve never made these with sugar free sweeteners. I do have some recipes where I use agave {the chia seed pudding comes to mind}. If you decide to try these with a different sweetener please let me know how they turn out!

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